GROWTH ASSOCIATION RELATIONSHIP BETWEEN THE YEAST Saccharomyces cerevisiae AND LACTIC ACID BACTERIA IN PRODUCTION OF FERMENTED MILKS. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 31, Issue 6, June 2006, Page 3773-3780 PDF (2.31 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236850 | ||||
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| Authors | ||||
| Azzat B. Abd EI Khalek,; H. A. Murad | ||||
| Dairy Science Depart. National Res. Centre, Dokki, Gaiza, Egypt. | ||||
| Abstract | ||||
| Growth association relationship between yeast as probiotioc organism and lactic acid bacteria in fermented milks for their probiotic functions enrichment was investigated. The survival and growth of yeast and lactic acid bacteria were monitored over 3-weeks storage period. Specific counts, pH and sensory properties were determined to evaluate the possible contribution of yeasts towards the products. The yeast Saccharomyces cerevisiae was able to survive in yoghurt and in the other products containing Lactobacillus acidophilus and/or Bifidobacterium bifidum. Yeast grew well also in milk as a pure culture while its growth was sharply decreased with increasing the storage period. The inclusion of yeast in fermented milk products stimulated growth of both lactic acid bacteria and yeast-maximum counts, exceeding 9.8 and 6.6 log/ml respectively. pH values were slightly increased upon inclusion of yeast with yoghurt starters and conversely they were slightly decreased in the products containing L. acidophi/us and/or B. bifidum. Growth as:..ociation between yeast and lactic acid bacteria contributed much for obtaining fermented milk products with good sensory qualities. | ||||
| Keywords | ||||
| Saccharomyces cerevisiae; Lactic acid bacteria; Bifidobacterium bifidum; Associative growth; Fermented milk | ||||
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